Description
Delightful vanilla cupcakes topped with elegant blush pink buttercream frosting, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 cup unsalted butter (softened, for frosting)
- 4 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 2–3 tbsp heavy cream
- A few drops of pink food coloring
- A pinch of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with vibrant cupcake liners.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time to the mixture, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
- Fill the cupcake liners about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
- Beat together the softened butter and powdered sugar for the frosting until smooth.
- Add vanilla extract, heavy cream, and a pinch of salt, mixing until combined.
- Mix in a few drops of pink food coloring to achieve the desired shade.
- Frost cooled cupcakes using a piping bag or spatula.
- Decorate with sprinkles or edible glitter for a finishing touch.
Notes
For a flavor boost, consider adding almond extract to the cupcake batter. Adjust heavy cream in the frosting for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg